Combine chicken broth and water into a sauce pot and bring to a slow boil.
Slowly whisk in the cornmeal.
Lower heat to medium and continue to whisk. It will start to thicken. Cook about 2-4 minutes.
Once it starts coming together, add another ¼ cup of milk and whisk.
As it thickens again, add the second ¼ cup of milk and whisk.
Once it starts to thicken, remove from heat and add your salt, bacon drippings and cheddar cheese. Mix to combine.
That’s it. The consistency should be a little loose. When you put a large scoop on your plate, it should spread and flatten a little (but shouldn't be soupy), as opposed to resembling mashed potatoes.